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Cited by 45Algal biology and biofuel productionProteins in Food SystemsMeat and Animal Product Quality

The DOI matches its Crossref record; 139 of the 139 references it cites were found in a registry or an index.

Leveraging microalgae as a sustainable ingredient for meat analogues

Zhu, Jiangyu, Xiao, Xue, Du, Weihua, Cai, Yifei, Yang, Zhengfei, Yin, Yongqi, Wakisaka, Minato, Wang, Jiangxin, Zhou, Zixin, Liu, Dongqin, Fang, Weiming·2024·Food Chemistry
DOI 10.1016/j.foodchem.2024.139360
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Abstract

As the world's population and income levels continue to rise, there is a substantial increase in the demand for meat, which poses significant environmental challenges due to large-scale livestock production. This review explores the potential of microalgae as a sustainable protein source for meat analogues. The nutritional composition, functional properties, and environmental advantages of microalgae are analyzed. Additionally, current obstacles to large-scale microalgal food production are addressed, such as strain development, contamination risks, water usage, and downstream processing. The challenges associated with creating meat-like textures and flavors using techniques like extrusion and emulsion formation with microalgae are also examined. Lastly, considerations related to consumer acceptance, marketing, and regulation are summarized. By focusing on improvements in cultivation, structure, sensory attributes, and affordability, microalgae demonstrate promise as a transformative and eco-friendly protein source to enhance the next generation of meat alternatives.

Overview

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Registry

Crossref · 10.1016/j.foodchem.2024.139360

Cites

139 of 139 references verified0 citation errors · 0 not checkable

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Verification

Claims the paper makes

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  • The lack of more economical and efficient technologies prevents microalgae-based products from competing with conventional ingredients of plant and animal origin, limiting their insertion into other niches.

    “The lack of more economical and efficient technologies prevents microalgae-based products from competing with conventional ingredients of plant and animal origin, limiting their insertion into other niches (Vázquez-Romero et al., 2022; Gao et al., 2024; Zhu et al., 2024).”

    From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Zhu et al., 2024

  • From an economic perspective, the energy required by conventional microalgae harvesting methods, such as centrifugation, flocculation, flotation, and filtration, as well as the initial investment in a bioreactor, is extremely costly.

    “In particular, from an economic perspective, the energy required by conventional microalgae harvesting methods, such as centrifugation, flocculation, flotation, and filtration, as well as the initial investment in a bioreactor, is extremely costly.”

    From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Zhu et al., 2024

  • The lack of clear and standardized regulations for the use of microalgae in food formulations limits their consolidation in the market, as well as the lack of consumer knowledge about microalgae and their health benefits.

    “Furthermore, it is worth emphasizing that the lack of clear and standardized regulations for the use of microalgae in food formulations limits their consolidation in the market, as well as the lack of consumer knowledge about microalgae and their health benefits (Lafarga et al., 2021; Olsen et al., 2024; Zhu et al., 2024).”

    From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Zhu et al., 2024

  • Microalgae can yield up to 20 times more protein per hectare than terrestrial crops such as soybeans while requiring approximately 90% less freshwater per kg of protein produced.

    “Microalgae can yield up to 20 times more protein per hectare than terrestrial crops such as soybeans while requiring approximately 90% less freshwater per kg of protein produced.”

    From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [7]

Citations

Cites

1 retracted

Flagged first, then by citations

Research works printed but not linked: 2

  1. Steinfeld, 2006, Livestock production systems in developing countries: Status, drivers, trends, Revue scientifique et technique (International Office of Epizootics), 25, 505
  2. U.S. Department of Agriculture, 2019, Agricultural Research Service, Food Data Central

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Metadata

Authors
Zhu, J., Xiao, X., Du, W., Cai, Y., Yang, Z., Yin, Y., Wakisaka, M., Wang, J., Zhou, Z., Liu, D., & Fang, W.
Affiliations
  • Yangzhou University (CN)
  • Fukuoka Women's University (JP)
  • Shenzhen University (CN)
Corresponding author
  • Zhu, Jiangyu
  • Wakisaka, Minato
  • Wang, Jiangxin
  • Fang, Weiming
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2024-08
Volume
450
Pages
139360
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2024.139360
OpenAlex
W4394843958
Cited by
45
References
139
Citations by year
2026: 18 · 2025: 22 · 2024: 5
FWCI
0.94
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
Keywords
microalgae, meat substitutes, plant-based meat, sustainable protein, functional properties, nutritional composition, microalgae cultivation, strain development, contamination risk, water consumption, downstream processing, extrusion, emulsification, sensory properties, consumer acceptance, food regulation, environmental impact of livestock
MeSH terms
Meat Substitutes, Animals, Humans, Meat, Nutritive Value, Microalgae

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